. 2015 Jul 12;52(12):7944–7953. doi: 10.1007/s13197-015-1933-x

Table 2.

B group vitamins in fresh and prepared for consumption Boletus edulis and Xerocomus badius (per 100 g dry weight, n = 8)

Vitamin	Storage	Boletus edulis		Xerocomus badius
Vitamin	Storage	A raw mushrooms prepared for consumption	B blanched mushrooms prepared for consumption	A raw mushrooms prepared for consumption	B blanched mushrooms prepared for consumption
B₁ (mg)	Fresh mushrooms	0.94 ± 0.11^a		0.88 ± 0.03^a
	0 h	0.46 ± 0.01^b	0.43 ± 0.01^b,c	0.50 ± 0.04^b	0.64 ± 0.01^e
	48 h/20 °C	0.42 ± 0.01^c	0.37 ± 0.02^c	0.29 ± 0.05^c	0.39 ± 0.03^f
	48 h/4 °C	0.38 ± 0.01^c	0.39 ± 0.01^c	0.16 ± 0.01^d	0.21 ± 0.01^d
	96 h/4 °C	0.32 ± 0.02^d	0.37 ± 0.01^c	0.15 ± 0.01^d	0.16 ± 0.02^d
B₂ (mg)	Fresh mushrooms	2.57 ± 0.02^a		4.97 ± 0.13^a
	0 h	1.91 ± 0.08^b	1.38 ± 0.08^e	1.13 ± 0.14^b	1.38 ± 0.01^f
	48 h/20 °C	1.62 ± 0.12^c	1.02 ± 0.02^d	0.30 ± 0.02^c	0.39 ± 0.03^c
	48 h/4 °C	1.80 ± 0.01^b,c	1.29 ± 0.01^f	0.92 ± 0.03^d	0.91 ± 0.15^d
	96 h/4 °C	1.13 ± 0.17^d	0.82 ± 0.04^g	0.75 ± 0.04^e	0.80 ± 0.07^d,e
B₃ (mg)	Fresh mushrooms	22.89 ± 0.51^a		38.12 ± 5.65^a
	0 h	19.54 ± 0.18^b	13.57 ± 0.05^e	30.22 ± 4.16^b	16.56 ± 1.88^d
	48 h/20 °C	10.13 ± 0.07^c	8.74 ± 0.06^f	0.00 ± 0.00^c	9.87 ± 1.56^e
	48 h/4 °C	15.85 ± 0.07^d	17.56 ± 0.19^g	0.00 ± 0.00^c	0.00 ± 0.00^c
	96 h/4 °C	14.20 ± 0.18^d	14.72 ± 0.16^d	0.00 ± 0.00^c	0.00 ± 0.00^c
B₆ sum of pyridoxine, pyridoxiamine and pyridoxal (μg)	Fresh mushrooms	9 ± 2^a		209 ± 11^a
	0 h	7 ± 1^b	7 ± 1^b	49 ± 5^b	64 ± 2^e
	48 h/20 °C	8 ± 1^a,b	6 ± 1^b	43 ± 1^c	45 ± 5^c
	48 h/4 °C	6 ± 1^b	6 ± 1^b	32 ± 6^d	22 ± 1^f
	96 h/4 °C	7 ± 2^b	6 ± 1^b	40 ± 4^c	20 ± 3^f

^a,bdifferent letters represent statistical differences between samples per one mushroom species and one vitamin (at P < 0.05)